Reuben Spread

This is an amazing pot luck dip to bring to a crowd! My friend i got this from used sliced corned beef from the deli, i bought a cheap small brisket, threw it in the crock pot with carrots and celery and cooked the be-jesus out of it. I cooled it overnight and then made the dip from it! I forgot to take a picture, it was just so good!

Reuben Spread

Ingredients:

Brisket: 2-3 lb Brisket 2-3 carrots, chopped 2-3 stalk of celery, chopped 1 onion, chopped 1 bottle of beer Spice packet from the brisket Dip: 1/2 lb corned beef, shredded or chopped, all visible fat removed 16oz can sauerkraut, well drained 1 cup shredded Swiss cheese (i got slices and chopped them up) 1 cup shredded reduced-fat cheddar cheese 1 cup low-fat mayo Thousand Island salad dressing

Preparation:

Brisket: First – make the corned beef in the crock pot a day or 2 before Place onions, carrots, celery and bay leaf in the crock pot Trim excess fat from brisket; put meat on top of veggies Pour beer over all of it Cover and cook for 9-11 hours Remove meat from crock pot, toss veggies Dip: 1. Combine all ingredients except salad dressing in slow cooker, Mix well 2. Cover and cook on high 1-2 hours or until heated through, stirring occasionally 3. Turn to low and keep warm in slow cooker while serving. Spoon spread on toasted bread slices. Top individual servings with salad dressing, if desired.

One thought on “Reuben Spread

  1. I wonder…what do you call a sandwich that is spread with reuben spread? Is it still a reuben? Hmm.

    Philosophical quandary.

    Looks good though!

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